Download Chapter 1 – Perspectives on Health and Nutrition

304
Chapter 1 – Overview of Nutrition and Health
True/False
1.
Minerals and water are organic and yield energy in the human body.
2.
An excess intake of any energy nutrient can lead to becoming overweight.
3.
The Dietary Reference Intakes reflect the collaborative efforts of scientists to produce a set of
standards for the amount of energy, nutrients, and other dietary components that best support
health.
4.
To ensure that the vitamin and mineral recommendations meet the needs of as many people as
possible, the recommendations are set near the top end of the range of the population’s estimated
average requirements.
5.
Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for
individuals and groups.
6.
Consuming nutrient-dense foods can help control your kcalorie intake.
7.
The ingredients list on a food label must list the ingredients in descending order of predominance by
weight.
8.
A package of prunes states that the product is a good fiber source and the Nutrition Facts panel
indicates the product contains 12% of the Daily Value for dietary fiber. This product can legally make
this claim.
9.
A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product
contains 5 grams of fat per serving. This product can legally make this claim.
10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates
that each cookie provides 70 kcalories. This product can legally make this claim.
11. Some nutritionists are registered dietitians, but others are self-described experts whose training is
minimal or nonexistent.
Multiple Choice
1.
Many Americans enjoy turkey and pumpkin
pie at Thanksgiving due to:
a. habit.
b. associations.
c. values.
d. emotional state.
2.
Personal preference plays a significant part
in the food choices of an individual. Widely
shared preferences include:
a. a desire for sour tastes.
b. significant nutritional value.
c. tastes for salt and sugar.
d. a craving for protein.
3.
You are at a friend’s house and he offers to
share a snack. You eat some even though
you aren’t hungry primarily because of:
a. emotional state.
b. associations.
c. social interaction.
d. ethnic heritage.
4.
Which of the following foods best exemplify
the Asian culture?
a. soybeans, squid, rice, peanuts
b. tomatoes, olives, fish, mozzarella cheese
c. tortillas, corn, avocado, refried beans
d. black-eyed peas, biscuits, peaches, beef
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5.
6.
7.
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Which of the following characterizes the diet
11. Which of the following becomes a major fuel
of most ethnic groups?
for the body only when the other fuels are
a. excludes milk
unavailable?
b. excludes green leafy vegetables
a. carbohydrate
c. excludes grains and grain products
b. fat
d. excludes meat and meat products
c. protein
d. water
Orange juice fortified with calcium to help
build strong bones is an example of a(n):
12. Which of the following does not yield
a. phytochemical.
energy for the body?
b. functional food.
a. carbohydrate.
c. organic food.
b. protein.
d. convenience food.
c. alcohol.
d. vitamins.
All of the following nutrients are organic
except:
13. Vitamins provide ___ kcalories per gram.
a. viamins.
a. 0
b. fat.
b. 4
c. protein.
c. 7
d. minerals.
d. 9
8.
The kcalorie content of a food depends on
how much it contains of each of the
following except:
a. carbohydrate.
b. fat.
c. water.
d. protein.
14. How many kcalories are provided by a food
that contains 25 g carbohydrate, 6 g protein,
and 5 g fat?
a. 172
b. 169
c. 142
d. 102
9.
Which of the following statements about
vitamins is true?
a. They are inorganic.
b. They facilitate the release of energy
from the other three organic nutrients.
c. They are the medium in which all of the
body’s processes take place.
d. They provide energy to the body.
15. Which nutrient has the greatest energy
density?
a. carbohydrate
b. protein
c. fat
d. vitamins
10. The essential nutrients are those:
a. the body can make for itself.
b. that are predominant in most foods.
c. that must be obtained from foods.
d. included in the main DRI table.
16. How many fat kcalories are in a food that
contains 15 grams of fat?
a. 60
b. 105
c. 135
d. 215
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306
17. Your friend always refers to meat as protein.
You try to correct her by stating that:
a. practically all foods contain mixtures of
the energy-yielding nutrients.
b. protein is not the predominant nutrient
in meat.
c. protein-rich foods are always high in fat.
d. meat contains more carbohydrate than
protein.
18. Alcohol:
a. is a nutrient.
b. promotes maintenance and repair in the
body.
c. is not metabolized into energy.
d. contributes to body fat.
19. All of the following contain mixtures of the
energy nutrients except:
a. beef.
b. potato.
c. oil.
d. legumes.
20. Dietary Reference Intakes are designed to:
a. recommend numbers of servings of food
to eat per day.
b. help food manufacturers decide on
product contents and processing
methods.
c. meet minimum nutrient needs to
prevent malnutrition in people.
d. specify nutrient needs that best support
the health of people in the United States
and Canada.
21. The Recommended Dietary Allowances:
a. are designed primarily to prevent
toxicities.
b. are set when there is a lack of scientific
data to generate an Adequate Intake.
c. focus on all dietary components.
d. are the foundation of the Dietary
Reference Intakes.
22. Which of the following Dietary Reference
Intake categories is most appropriately used
to develop and evaluate nutrition programs
for groups?
a. Estimated Average Requirement
b. Tolerable Upper Intake Level
c. Adequate Intake
d. Recommended Dietary Allowance
23. Consumers who take vitamin/mineral
supplements should be aware that excessive
intakes can pose hazards, and refer to the
_____ values of the Dietary Reference
Intakes.
a. Adequate Intake (AI)
b. Estimated Average Requirement (EAR)
c. Recommended Dietary Allowance
(RDA)
d. Tolerable Upper Intake Level (UL)
24. Which of the following statements about the
Dietary Reference Intakes is false?
a. The DRI are designed to merely prevent
nutrient deficiency diseases.
b. The DRI focus on disease prevention.
c. The DRI focus on adequacy of nutrients.
d. The DRI apply to the diets of
individuals.
25. Dietary Reference Intakes may be used to:
a. treat persons with diet-related illnesses.
b. assess dietary nutrient adequacy.
c. specify the minimum daily intake of all
nutrients.
d. design weight-loss plans.
26. A good indicator that an adult’s energy
intake is appropriate is a healthy:
a. height.
b. weight.
c. elbow breadth.
d. appetite.
© 2014 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Full file at http://gettestbank.eu/Test-Bank-for-Nutrition-for-Health-and-Healthcare,-5th-Edition-DeBruyne
27. An individual’s Estimated Energy
32. Healthy People is a program that sets goals
Requirement (EER) is deemed adequate in
every ____ years for improving the nation’s
the absence of:
health.
a. bone loss.
a. 5
b. weight gain or loss.
b. 7
c. obvious signs of malnutrition.
c. 10
d. body fat.
d. 20
28. According to the DRI committee, protein
should provide ______ of daily kcalories.
a. 45-65%
b. 20-35%
c. 10-35%
d. 8-21%
29. The data collected in nutrition surveys is
used by the government to:
a. establish public policy on nutrition
education.
b. regulate nutrition labeling on food
products.
c. decide what nutrition issues will be
granted funds for research.
d. assess the effectiveness of government
publications about nutrition.
30. One of the first nutritional surveys taken
before World War II suggested:
a. at least 90% of the population had
adequate nutritional intakes.
b. 75% of the population needed to change
their eating habits.
c. less than 5% of the population were
eating appropriately.
d. up to one-third of the population might
be eating poorly.
31. Major reports regarding the contribution of
diet and nutrition status to the health of the
people of the United States depend on
information collected by the:
a. Continuing Survey of Food Intakes by
Individuals.
b. Healthy People program.
c. National Nutrition Monitoring program.
d. Nationwide Food Consumption Survey.
33. Nutrient-dense foods:
a. are iron rich.
b. contain a mixture of carbohydrate, fat,
and protein.
c. carry nutrient labeling information.
d. deliver the most nutrients for the
smallest number of kcalories.
34. Research confirms that a common
contributor to 3 of the top 5 causes of death
is:
a. undernutrition.
b. overnutrition.
c. depression.
d. vitamin deficiency.
35. The six diet planning principles are:
a. adequacy, B vitamins, carbohydrates,
meat, variety, and portion control.
b. abundance, balance, carbohydrates,
moderation, vegetables, and variety.
c. adequacy, balance, kcalorie control,
moderation, variety, and nutrient
density.
d. abundance, B vitamins, kcalorie control,
milk, vegetables, and nutrient density.
36. Which of the following have the highest
nutrient density?
a. lamb, ice cream, and pre-sweetened
cereal
b. whole-grain bread, poultry, and skim
milk
c. cottage cheese, sweet potatoes, and ham
d. dried apples, legumes, and pancakes
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308
37. Which of the following foods would provide
the highest nutrient density for calcium?
a. cheddar cheese
b. fat-free milk
c. ice cream
d. frozen yogurt
38. Foods such as potato chips, candy, and colas
are called empty-kcalorie foods because they:
a. are inexpensive.
b. are lacking in calories.
c. provide calories but few nutrients.
d. should be eaten in moderation.
39. You are advising a client on components of
the Dietary Guidelines for Americans. Which
of the following would you include in your
advice?
a. Increase intake of vegetables and fruits.
b. Decrease intake of milk and milk
products to two cups per day.
c. Decrease intake of whole grains and
other complex carbohydrates.
d. Increase intake of trans fats and
saturated fats.
40. Running at a pace of 6.5 miles/hour is an
example of a:
a. vigorous-intensity physical activity.
b. moderate-intensity physical activity.
c. muscle-strengthening physical activity.
d. anaerobic physical activity.
41. Health care professionals can be most
successful at motivating others to become
more physically active when they:
a. design age-specific programs.
b. develop workplace wellness programs.
c. deliver weekly lectures on the topic.
d. demonstrate a physically active lifestyle.
42. Which type of physical activities are
recommended by the ACSM for developing
and maintaining fitness?
a. cardiorespiratory, strength, and
flexibility training
b. a balance of low-, moderate-, and
vigorous-intensity activities
c. aerobic physical activity only
d. a combination of team sports and brisk
walking
43. Which group is not a basic food group
included in the USDA Food Patterns?
a. milk and milk products group
b. vegetables group
c. fruits group
d. grains group
e. solid fats and added sugars group
44. A client consumes the following foods from
the grain group of the USDA Food Patterns:
1/2 cup oatmeal, 2 slices of bread, 3 cups
popped popcorn, and 1 cup pasta. How
many ounce equivalents did the client
consume?
a. 2
b. 4
c. 6
d. 8
45. According to the USDA Food Patterns,
someone who needs 2000 kcal/day should
consume _____ cup(s) of milk or the
equivalent in milk products each day.
a. one
b. two
c. three
d. four
e. five
46. The USDA Food Patterns:
a. emphasize nutrient-dense foods within
each food group.
b. are a very rigid guide for providing a
balanced diet.
c. fail to encourage the consumption of
whole grains.
d. do not specify portion sizes.
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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Full file at http://gettestbank.eu/Test-Bank-for-Nutrition-for-Health-and-Healthcare,-5th-Edition-DeBruyne
47. The difference between the kcalories needed
52. The Nutrition Facts label must contain
to supply nutrients and those needed for
information about which minerals,
energy:
according to labeling standards?
a. is called nutrient density.
a. calcium and iron
b. consists of discretionary kcalories.
b. calcium and magnesium
c. consists of recommended kcalories.
c. iron and potassium
d. is called excess kilocalories.
d. iron and zinc
48. For comparison purposes, 3 ounces of meat
can be visualized as being about the size of:
a. a 9-volt battery.
b. a CD case.
c. a deck of cards.
d. a paperback book.
49. You are assessing your own diet. Which of
the following would be the most practical
tool to use?
a. www.ChooseMyPlate.gov
b. EARs
c. DVs
d. Dietary Guidelines for Americans
50. Which of the following statements is true
regarding nutrition information on foods?
a. The 20 most frequently eaten fresh fruits
and vegetables must be sold in packages
with nutrition labels on them.
b. Food manufacturers held to strict
standards, called standards of identity,
are not required to list ingredients on
their labels.
c. Nutrition information is not required on
the labels of raw meat and poultry
products.
d. Plain coffee, tea, spices and other foods
containing few nutrients are exempt
from nutrition labeling requirements.
51. A set of nutrient standards designed strictly
for use on food labels is called the:
a. Recommended Dietary Allowances.
b. Dietary Reference Intakes.
c. Daily Values.
d. MyPlate guidelines.
53. To be labeled as “healthy,” a food must be
low in total, saturated, and trans fat,
cholesterol, and sodium, and contain at least
_____% of the DV for vitamin A, vitamin C,
iron, calcium, protein, or fiber.
a. 5
b. 10
c. 15
d. 20
54. Which of the following health claims linking
nutrients and food constituents to disease is
not reliable?
a. calcium reduces osteoporosis risk
b. zinc enhances immune system response
c. folate reduces neural tube defects risk
d. vegetables reduce cancer risk
55. A product featuring a qualified health claim
on its label:
a. must have the highest degree of
scientific support for that claim.
b. must provide an insert with a detailed
explanation of the scientific support
backing the claim.
c. cannot be sold.
d. must bear a statement explaining the
degree of scientific evidence backing the
claim.
56. Statements on the label of a food or dietary
supplement about the substance’s effect on a
structure or function of the body are called:
a. qualified health claims.
b. structure-function claims.
c. scientific evidence.
d. unsupported claims.
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310
57. Which of the following is not a quackery
warning sign?
a. promises of a quick and easy fix
b. a claim made to help sell a product
c. a simple conclusion drawn from a
complex study
d. an abstract published on the NLM’s
PubMed website
58. When searching the Internet for a credible
source of nutrition information, one should
go to the website of a:
a. government health agency.
b. national health food store chain.
c. multi-level marketing company that
sells supplements.
d. popular fitness magazine.
59. The FDA advises consumers that:
a. a product that is labeled as “natural”
and “non toxic” is always safe to use.
b. products based on “ancient remedies”
are preferable to those based on modern
“scientific breakthroughs.”
c. they should be suspicious of product
claims that use impressive-sounding
medical terms.
d. an offer of a “money-back” guarantee
from the manufacturer means the
product is more likely to be effective.
60. The primary nutrition expert on the health
care team is the:
a. dietetic technician.
b. registered dietitian.
c. nutritionist.
d. nutrition consultant.
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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
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Matching
1.
AI
a.
a set of values for the dietary nutrient intakes of healthy people in the United
States and Canada.
2.
AMDR
3.
deficient
b.
a set of values reflecting the average daily amounts of nutrients considered
adequate to meet the known nutrient needs of practically all healthy people
in a particular life stage and gender group; a goal for dietary intake by
individuals.
4.
DRI
5.
EAR
6.
EER
c.
a set of values that are used as guides for nutrient intakes when scientific
evidence is insufficient to determine an RDA.
7.
RDA
8.
requirement
d. the lowest continuing intake of a nutrient that will maintain a specified
criterion of adequacy.
9.
UL
e.
in regard to nutrient intake, the amount below which almost all healthy
people can be expected, over time, to experience deficiency symptoms.
f.
the average daily nutrient intake levels estimated to meet the requirements
of half of the healthy individuals in a given age and gender group.
g.
A set of values reflecting the highest average daily nutrient intake levels that
are likely to pose no risk of toxicity to almost all healthy individuals in a
particular life stage and gender group.
h. the dietary energy intake level that is predicted to maintain energy balance
in a healthy adult of a defined age, gender, weight, and physical activity
level consistent with good health.
i.
ranges of intakes for the energy-yielding nutrients that provide adequate
energy and nutrients and reduce the risk of chronic disease.
Essay
1.
Identify and give an example of several factors that influence food choices.
2.
Provide a rationale for the following statement: “Too much meat is just as fattening as too many
potatoes.”
3.
List and briefly describe the major categories of Dietary Reference Intakes and their uses.
4.
List the six principles of diet planning and briefly describe each one.
5.
From the list of benefits of a physically active lifestyle presented in your text, choose six that apply
directly to you and explain why.
6.
Identify characteristics of the Daily Values used on food labels, and explain their appropriate uses.
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312
Answer Key (ANS = answer, DIF = level of difficulty, REF = page reference, TOP = chapter section)
True/False
1. ANS: F
2. ANS: T
3. ANS: T
4. ANS: T
5. ANS: T
6. ANS: T
7. ANS: T
8. ANS: T
9. ANS: F
10. ANS: F
11. ANS: T
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
DIF: Knowledge-level
DIF: Application-level
DIF: Application-level
DIF: Application-level
DIF: Knowledge-level
Multiple Choice
1. ANS: b
DIF: Application-level
2. ANS: c
DIF: Knowledge-level
3. ANS: c
DIF: Application-level
4. ANS: a
DIF: Knowledge-level
5. ANS: a
DIF: Knowledge-level
6. ANS: b
DIF: Application-level
7. ANS: d
DIF: Knowledge-level
8. ANS: c
DIF: Knowledge-level
9. ANS: b
DIF: Knowledge-level
10. ANS: c
DIF: Knowledge-level
11. ANS: c
DIF: Knowledge-level
12. ANS: d
DIF: Knowledge-level
13. ANS: a
DIF: Knowledge-level
14. ANS: b
DIF: Application-level
15. ANS: c
DIF: Knowledge-level
16. ANS: c
DIF: Application-level
17. ANS: a
DIF: Application-level
18. ANS: d
DIF: Application-level
19. ANS: c
DIF: Knowledge-level
20. ANS: d
DIF: Knowledge-level
21. ANS: d
DIF: Knowledge-level
22. ANS: a
DIF: Knowledge-level
23. ANS: d
DIF: Knowledge-level
24. ANS: a
DIF: Knowledge-level
25. ANS: b
DIF: Knowledge-level
26. ANS: b
DIF: Knowledge-level
27. ANS: b
DIF: Knowledge-level
28. ANS: c
DIF: Knowledge-level
29. ANS: a
DIF: Knowledge-level
30. ANS: d
DIF: Knowledge-level
31. ANS: c
DIF: Knowledge-level
32. ANS: c
DIF: Knowledge-level
REF: 6
REF: 7
REF: 8
REF: 8
REF: 9
REF: 13
REF: 24
REF: 26
REF: 26
REF: 26
REF: 34
TOP: 1.2
TOP: 1.2
TOP: 1.3
TOP: 1.3
TOP: 1.3
TOP: 1.5
TOP: 1.6
TOP: 1.6
TOP: 1.6
TOP: 1.6
TOP: NIP 1
REF: 3
REF: 3
REF: 4
REF: 4
REF: 4
REF: 5
REF: 6
REF: 6
REF: 6
REF: 6
REF: 6
REF: 6|7
REF: 6
REF: 7
REF: 7
REF: 7
REF: 7
REF: 7
REF: 7
REF: 8
REF: 8
REF: 9
REF: 8-9
REF: 8
REF: 9
REF: 16
REF: 9
REF: 10
REF: 10
REF: 10
REF: 10
REF: 11
TOP: 1.1
TOP: 1.3
TOP: 1.1
TOP: 1.1
TOP: 1.1
TOP: 1.1
TOP: 1.2
TOP: 1.2
TOP: 1.2
TOP: 1.2
TOP: 1.2
TOP: 1.2
TOP: 1.2
TOP: 1.2
TOP: 1.2
TOP: 1.2
TOP: 1.2
TOP: 1.2
TOP: 1.2
TOP: 1.3
TOP: 1.3
TOP: 1.3
TOP: 1.3
TOP: 1.3
TOP: 1.3
TOP: 1.3
TOP: 1.3
TOP: 1.3
TOP: 1.4
TOP: 1.4
TOP: 1.4
TOP: 1.4
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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
43.
44.
45.
46.
47.
48.
49.
50.
51.
52.
53.
54.
55.
56.
57.
58.
59.
60.
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ANS: d
DIF: Knowledge-level
REF: 13
TOP: 1.5
ANS: b
DIF: Knowledge-level
REF: 12
TOP: 1.5
ANS: c
DIF: Knowledge-level
REF: 12-13
TOP: 1.5
ANS: b
DIF: Application-level
REF: 13
TOP: 1.5
ANS: b
DIF: Knowledge-level
REF: 22
TOP: 1.5
ANS: c
DIF: Knowledge-level
REF: 13
TOP: 1.5
ANS: a
DIF: Knowledge-level
REF: 14
TOP: 1.5
ANS: a
DIF: Knowledge-level
REF: 15
TOP: 1.5
ANS: d
DIF: Knowledge-level
REF: 16
TOP: 1.5
ANS: a
DIF: Knowledge-level
REF: 16
TOP: 1.5
ANS: e
DIF: Knowledge-level
REF: 17
TOP: 1.5
ANS: c
DIF: Application-level
REF: 18
TOP: 1.5
ANS: c
DIF: Knowledge-level
REF: 20
TOP: 1.5
ANS: a
DIF: Knowledge-level
REF: 22
TOP: 1.5
ANS: b
DIF: Knowledge-level
REF: 22
TOP: 1.5
ANS: c
DIF: Knowledge-level
REF: 23
TOP: 1.5
ANS: a
DIF: Application-level
REF: 23
TOP: 1.5
ANS: d
DIF: Knowledge-level
REF: 24
TOP: 1.6
ANS: c
DIF: Knowledge-level
REF: 25
TOP: 1.6
ANS: a
DIF: Knowledge-level
REF: 25
TOP: 1.6
ANS: b
DIF: Knowledge-level
REF: 26
TOP: 1.6
ANS: b
DIF: Knowledge-level
REF: 28
TOP: 1.6
ANS: d
DIF: Knowledge-level
REF: 28
TOP: 1.6
ANS: b
DIF: Knowledge-level
REF: 28
TOP: 1.6
ANS: d
DIF: Knowledge-level
REF: 34
TOP: NIP 1
ANS: a
DIF: Knowledge-level
REF: 34|35
TOP: NIP 1
ANS: c
DIF: Knowledge-level
REF: 34
TOP: NIP 1
ANS: b
DIF: Knowledge-level
REF: 35
TOP: NIP 1
Matching
1. ANS: c
2. ANS: i
3. ANS: e
4. ANS: a
5. ANS: f
6. ANS: h
7. ANS: b
8. ANS: d
9. ANS: g
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
Essay
1. DIF: Knowledge-level
2. DIF: Application-level
3. DIF: Knowledge-level
4. DIF: Knowledge-level
5. DIF: Application-level
6. DIF: Knowledge-level
REF: 8
REF: 10
REF: 8
REF: 8
REF: 8
REF: 9
REF: 8
REF: 8
REF: 8|9
TOP: 1.3
TOP: 1.3
TOP: 1.3
TOP: 1.3
TOP: 1.3
TOP: 1.3
TOP: 1.3
TOP: 1.3
TOP: 1.3
REF: 3-5
REF: 6-7
REF: 8-10
REF: 12-13
REF: 15-17
REF: 25
TOP: 1.1
TOP: 1.2
TOP: 1.3
TOP: 1.5
TOP: 1.5
TOP: 1.6
© 2014 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
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© 2014 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.